Sweet Potato Crust Quiche

Sweet Potato Crust Quiche on Whisk Together

Book:  Our book club book for the month is “I am Malala: The Girl Who Stood Up for Education and Changed the World” by Malala Yousafzai.  If you need a quick biography to read, then this book may interest you.  It is only 195 pages.  The person herself- Malala – is first-rate five stars wowzer person.  She is the youngest recipient of the Nobel Peace Prize.  But the way the book was written I’d give it 3-4 out of 5 stars.  If I were critiquing the book as a Language Arts teacher, I would work on the cohesiveness of the history, politics and personal narrative.  To the personal narrative, I would like to see more of the five senses used:  the smells of the food from the kitchen, the floor beneath her feet, etc.  It reads like a first draft that would be sent for peer editing.  However.  The history and education that you receive from the book about Pakistan is amazing as well as the inspiring story of the girl who fought for education.

Cover art

Recipe:  Most of the moms I know are trying to eat healthy and get a nice breakfast in to start their day.  Whether trying to lose weight or just maintain weight, I get a LOT of inquiries on eating healthy and how to eat the foods we enjoy while still eating REAL food.  So, for MOPS (Mothers of Preschoolers) I brought in a sweet potato crust quiche.  We loved it!  I had the rest for lunch with my five year old and she ate every single crumb.  Now that it has been kid-approved, I can post about it!

Healthy Eating Swap #1:  Sweet potato slices for pie crust
Healthy Eating Swap #2:  2 Tb. grated Parmesan cheese for the 2 cups of mozzarella and Parmesan cheeses in most quiche recipes

Need breakfast for the week?  Double this recipe and make it in a 9×13″ dish.  Simply cover and take out a slice from the fridge in the morning for breakfast.  Pop it into the microwave and in less than 30 seconds you have a super healthy breakfast or quick and easy after-workout snack.

Quiche and many other breakfast items have a carbohydrate-laden crust based on fat (butter, lard or shortening) and white flour (all purpose flour).  The extra 10 minutes of baking time was SO worth it.  Next time, I will make 2-3 of these and freeze the ones we won’t eat that day.
To freeze, you have two options.  One, to bake it in a disposable pie pan, cool to room temperature and seal in a freezer bag with foil all around.  Or two, lay foil down in your pie pan and then place the quiche inside to bake; once cool, cover and freeze; remove the foil frozen quiche from your pan and place in a freezer bag with foil all around.  This way, you get your pie pan back 😉  Pretty sneaky, eh?

Sweet Potato Crust Quiche on Whisk Together2

Cutting the Sweet Potato:  The first couple of times I made the crust, I used my potato peeler to thinly slice the potato for layering.  But after 10 minutes in the oven, this will produce sweet potato chips.  Which still tasted awesome.  And using the peeler was a nice shortcut to having to cut the sweet potato with a chef’s knife.  Or, you could use a mandolin to thinly and evenly cut your sweet potato (Don’t forget the finger guard!).  See the crispy orange stuff?  That’s the crust!  Nom nom nom.

 

Sweet Potato Crust Quiche on Whisk Together3

Sweet Potato Crust Quiche
Author: Mary Ellen P. Riley / Whisk Together
Serves: 6
Ingredients
  • 1-2 medium sweet potatoes, peeled and cut into 1/8″- 1/4″ thick slices
  • 1/2T butter
  • 1 shallot or 1/4 yellow onion, finely diced
  • 1 clove of garlic, minced or pressed
  • 1 handful of baby spinach or spinach/kale mix
  • 6 eggs
  • 2 Tb. milk
  • 2 Tb. grated Parmesan cheese
  • salt and pepper to taste
  • No-salt seasoning such as Trader Joe’s 21 Seasoning Salute, Mural of Flavor, Mrs. Dash, etc. (optional)
Instructions
  1. Preheat oven to 400 degrees.
  2. Spray a pie pan with cooking spray.
  3. Lay out the sweet potato slices onto the pie pan. Overlap as needed.
  4. Bake for 10 minutes.
  5. While baking, melt the butter in a small skillet over medium heat. Add onion/shallot. Stir and cook until transparent – about 5 minutes.
  6. Add garlic. Cook 30 seconds.
  7. Add the spinach. Coat in the butter/onion mixture. Stir until wilted.
  8. In a large bowl, whisk together the eggs, milk, Parmesan cheese, salt, pepper and any optional seasonings.
  9. Add the spinach mixture to the eggs. Stir.
  10. Pour the whole egg mixture into the sweet potato crust.
  11. REDUCE temperature to 350 degrees. Bake 25-30 minutes. The quiche will be done when you jiggle the pan and there is no liquid or heavy jiggling in the center.
  12. Remove from oven and cool about 3-5 minutes. Slice into wedges and serve.

 

Individual Power Oatmeal Breakfast

Individial Power Oatmeal on Whisk Together

 

Books:  Book Club is reading “The Silver Star” by Jeanette Walls.  It may sound familiar because she wrote the book club classic “The Glass Castle”.  Great story so far about two girls in a not so great situation with their mom and they find a new path to take.

For non-fiction, I have The Doritos Effect by Mark Schatzker which talks about how our food doesn’t taste the same as it did 80 years ago.  I also have “Thresholds” by Sherre Hirsch – one of the very few female rabbis in the United States.   She discusses using those moments that make us fearful – at the threshold where change happens – to turn them around and thrive.

Individial Power Oatmeal_4 on Whisk Together

Recipe:  This is my go-to recipe on exercise days.  Lots of carbs, protein and vitamins.  More importantly, it keeps me full until lunch time.  You can make them ahead in the fridge and pop it into the oven that morning while you shower.  Or, bake it the morning before and just heat it up in the microwave for breakfast.

You can mix up the fruit however you like!  We love fresh blueberries when they are in season, peaches from the freezer or even bananas any time of year.  Cinnamon can be swapped out for lemon powder or orange zest to compliment the strawberries or blueberries.  I find it so comforting to have a warm bowl of oatmeal on a chilly morning!

Individial Power Oatmeal_1 on Whisk Together

This recipe is an adaption of the baked oatmeal we have been eating about 4-5 times per month each month.  I could make my own breakfast while the kids slept.  For the full recipe, I normally double our baked blueberry oatmeal and eat it throughout the week.

 

Individual Power Oatmeal Breakfast
Author: Mary Ellen P. Riley / Whisk Together
Ingredients
  • 1/2 cup blueberries or fruit of your choice, fresh or frozen
  • 1/2 cup old fashioned oats
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. baking powder
  • dash of salt
  • 1/2 cup milk
  • 1 egg, slightly beaten
  • 1/2 tsp. vanilla extract
  • 1 Tb brown sugar (or more)
  • 1/8 cup chopped walnuts, pecans, etc. (optional)
Instructions
  1. Preheat oven to 375 degrees. Spray a small 2 cup ceramic baking dish (or Corningware) with cooking spray. Sprinkle half the blueberries on the bottom.
  2. In a bowl, whisk together the dry stuff: oats, cinnamon, baking powder, and salt.
  3. Add to the same bowl the wet stuff: milk, egg and vanilla. Stir to combine.
  4. Pour into the baking dish. Top with remaining blueberries and nuts if desired.
  5. Bake for 20-25 minutes. The center should be set and not jiggly. Sprinkle with brown sugar on top.

 

Greek Yogurt Egg Salad

Egg Salad-2184 on Whisk Together

 

Book Update:  Currently, I’m reading “The Great Beanie Baby Bubble: Mass Delusion and the Dark Side of Cute.”  Really interesting book on how an “investment” (collecting stuffed animals) became a vehicle for money.  Ty Warner apparently was crazy.  He started the company and created beanie babies.  But, he also created a company that lied to customers, lied to retailers, cut supply to increase demand, and led a secondary market that created more crazy people.  One employee left the company because he didn’t want to keep lying to customers.  They were instructed to tell them that shipments would take 5 days when in reality they would take 1 and 1/2 months.

Due to Consumer Regulations, one of the beanie babies posed a choking hazard.  So, Ty and Patricia Roche had to dismantle a whole carton – about 15,000 beanie babies and send photos to the government as proof.  Some beanie babies would be “retired”, but they were still shipping to England.  Patricia would have to dismantle those beanie babies as well when they arrived and sell the inside pellets back to the Asian markets.

Then, there were crazy customers.  One accidentally hit her kid’s head on a door trying to get to a newly released beanie baby.  One collector racked up four digit phone bills calling long distance to collect beanie babies she didn’t have yet.

Oh, here’s the new tile I made.  Since Easter is over, I didn’t have any holidays to really use on a tile.  So, I made this one up instead.  It’ll help me remember my wedding anniversary date, too!  Bonus!  (Well, I get it confused because I graduated with my Master’s degree on August 3, 2002 and got married August 2, 2003.)

tile for Riley

Egg Salad-2188 on Whisk Together

Recipe:  As many that hosted Easter or had the kids dye eggs, you may have ended up with a LOT of hard boiled eggs leftover.  Sure, they are tasty and nutritious on their own.  But, throw them into a salad and they make a great sandwich for a snack or rounded out lunch.

This recipe substitutes a great source of protein and calcium – Greek Yogurt – for a calorie filled not much else concoction: mayonnaise.  Although you could make mayonnaise from scratch…. But anyway – Greek Yogurt is faster!  Feel free to add tomatoes, lettuce, or bacon to the sandwich with your favorite French, whole wheat or white bread.  I used my usual whole wheat bread in the photo.

Egg Salad-2189 on Whisk Together

Greek Yogurt Egg Salad
Author: Mary Ellen P. Riley / Whisk Together
Ingredients
  • 8 hard-boiled eggs
  • 1/2 cup Greek yogurt
  • 1 tsp. dried dill
  • kosher salt and pepper to taste
  • 2 tsp. mustard
Instructions
  1. Cut up the hardboiled eggs in a large bowl. Mix in the yogurt, dried dill, salt, pepper and mustard. If the mixture is too thick, add a little more yogurt. Stir until well combined and enjoy!

 

Paleo Swirly Crustless Quiche

Paleo Swirly Crustless Quiche on Whisk Together

Book Update:  I gave up on “All the Light We Cannot See” by Anthony Doer.  I must be a freak because now there are not 6 thousand, not 8 thousand, but now 9 thousand reviews on Amazon for this book!  That’s like 1000 more reviews since I started reading it.

I started reading instead a good book 🙂  Predictably Irrational by Dan Ariely  Poor guy has far fewer Amazon reviews, but I enjoyed this book SO much better.  If you ever want some experiments to explain why we humans are weird, this book  is a great start.  How are we weird?  Well, for example here is a fantastic statistic:  $525 million was stolen in criminal theft (think robberies) in 2004.  Oh my goodness!  Law enforcement is on it!  That’s like $1300 per robbery!  BUT….

$600 BILLION is stolen in employee theft and fraud.  If you combine larceny, auto theft, robbery and the financial requirements, we calculate a total cost of just $16 billion.  I knew that there was fraud of course… but I had no idea it was of such magnitude!

This reminds me of the fact that in 1987 seven million children disappeared from the United States.  Never heard of this??  Sounds crazy and how was there no news report that 7 MILLION children disappeared completely off the face of the planet NEVER to be seen again?  Maybe we should make a movie out of it…. Hmmm… But we couldn’t.  For one, I was only 8 years old at the time and don’t remember much that year.  And second, the ending of the movie would be stupid.  The reason 7 million children disappeared is because the Internal Revenue Service started requiring Social Security numbers for dependents.  Oops.

Paleo Swirly Crustless Quiche 2 on Whisk Together

Recipe:  This is another egg recipe!!  I know I know.  But eggs are good for you and I get so bored eating them the SAME way all the time.  The recipe is from “Practical Paleo”.  The cover of her book is just so pretty!  The recipes I have tried have all been scrumptious including Cumin Pork Tenderloin and Apple Muffins and Pumpkin Pancakes.

You could substitute any kind of squash for the zucchini.  The zucchini is used because it is plentiful and looks pretty next to the eggs.  Like most cooked egg dishes, this reheats well and freezes once baked.  Shredding is faster using a food processor if you have one available.  Split this up into 6 servings and you have a GREAT breakfast that is low in calories and filled with protein and vitamins!

Paleo Swirly Crustless Quiche
Author: Mary Ellen P. Riley / Whisk Together
Ingredients
  • coconut oil spray, butter or bacon grease
  • 1 large zucchini, shredded
  • 2 large carrots, shredded
  • 1 tsp. fresh rosemary (1/2 tsp. dried rosemary), chopped
  • 1/2 tsp. salt
  • 12 eggs
Instructions
  1. Preheat oven to 375 degrees.
  2. Spray a 9×9″ pan or 9″ deep dish pie plate with coconut oil or rub with butter or grease.
  3. Layer the shredded zucchini on some paper towels and gently fold to strain out some of the liquid.
  4. Add strained zucchini and carrots to the pan.
  5. In a large bowl, whisk together the rosemary, salt and eggs.
  6. Add mixture to the pan. Swirl the vegetables throughout with a fork.
  7. Bake 35-45 minutes. Cool slightly and serve warm.
  8. If freezing, bake and cool completely. Wrap in plastic wrap and store in a ziplock freezer bag.

 

Sweet Potato and Caramelized Onion Frittata

Sweet Potato and Caramelized Onion Frittata on Whisk Together

Book:  Our book club book this month is “The Nesting Place:  It Doesn’t Have to Be Perfect too Be Beautiful” by Myquillyn Smith.  Funny, I was researching decorating and pick this book up in the summer.  I didn’t read it because it didn’t teach you how to decorate but more about life while decorating.

My friend read the newest book “Leaving Time” by Jodi Picoult and I’m definitely going to pick this one up.  I love Jodi Picoult!!  She is maybe one of my top five with John Hart being one of my all time favorites.

Sweet Potato and Caramelized Onion Frittata_1 on Whisk Together

Recipe:  Yes, another frittata!  Because I was afraid that not everybody would like a fajita frittata and I made this one as well.  I like them both and I like having options depending on what is in season or what I get in my co-op produce box.

I love the sweet onions and sweet potatoes with a hint of rosemary.  It looks and taste very restaurant-like without being fussy or hard to cook at all.

Sweet Potato and Caramelized Onion Frittata_2 on Whisk Together

Sweet Potato and Caramelized Onion Frittata

Ingredients

  • 1 large Vidalia onion, sliced thin
  • 2 sprigs rosemary
  • olive oil
  • salt and pepper
  • 2 small sweet potatoes, peeled and sliced lengthwise down the middle then 1/4" thick
  • 8 large eggs or 7 XL eggs
  • 2 ounces (or 1/4 cup if you like) shredded Parmesan cheese
  • 1 tsp. dried rosemary or 3 Tb. fresh rosemary, chopped

Instructions

  1. In a large skillet, heat 1-2 teaspoons olive oil on medium high heat. Add onions. Cook 5 minutes. Turn down heat to medium or medium-low. While cooking, fold in 1 spring of rosemary. Stir off and on and cook 15-20 minutes. The onions should turn deep brown. Add a sprinkle of salt and remove rosemary sprig. Store the onions in the fridge or move to the next step in making the frittata.
  2. Preheat oven to 400 degrees.
  3. Grease a pie plate with cooking spray. Roast potatoes 25-30 minutes. Add onions. In a large bowl, whisk together eggs, Parmesan cheese, 1/2 tsp. salt and 1/4 tsp. pepper. Pour egg mixture on top of the potato and onions.
  4. Bake in the oven for 30 minutes or until the egg dish is set in the middle. Sprinkle with dried or fresh rosemary. Serve warm.
http://www.whisktogether.com/2015/02/22/sweet-potato-and-caramelized-onion-frittata/

Sweet Potato and Caramelized Onion Frittata
serves 6

1 large Vidalia onion, sliced thin
2 sprigs rosemary
olive oil
salt and pepper
2 small sweet potatoes, peeled and sliced lengthwise down the middle then 1/4″ thick
8 large eggs or 7 XL eggs
2 ounces (or 1/4 cup if you like) shredded Parmesan cheese
1 tsp. dried rosemary or 3 Tb. fresh rosemary, chopped

In a large skillet, heat 1-2 teaspoons olive oil on medium high heat.  Add onions.  Cook 5 minutes.  Turn down heat to medium or medium-low.  While cooking, fold in 1 spring of rosemary.  Stir off and on and cook 15-20 minutes.  The onions should turn deep brown.  Add a sprinkle of salt and remove rosemary sprig.  Store the onions in the fridge or move to the next step in making the frittata.
Preheat oven to 400 degrees.
Grease a pie plate with cooking spray. Roast potatoes 25-30 minutes.  Add onions.  In a large bowl, whisk together eggs, Parmesan cheese, 1/2 tsp. salt and 1/4 tsp. pepper.  Pour egg mixture on top of the potato and onions.
Bake in the oven for 30 minutes or until the egg dish is set in the middle.  Sprinkle with dried or fresh rosemary.  Serve warm.

Fajita Frittata

Fajita Frittata_1 on Whisk Together1

 

Book:  We all decided that “Where’d Ya Go Bernadette?” by Maria Semple was funny…. but wouldn’t recommend.  It’s funny and weird and if you want that – go read it.  If you want an ending that makes sense, don’t.

Fajita Frittata on Whisk Together

I am working on another “Our Favorite Things at Trader Joe’s” post.  It should almost be entitled “What We Don’t Like at Trader Joe’s” because that would be SO much faster and easier.  There are just a few things I don’t like at Trader Joe’s:  many of their soups are too sweet to me.  They add quite a bit more sugar than I would if I made it from scratch.  I also like their High Fiber Joe’s O’s, but I don’t like what happens to me 4 hours after eating them if you get the drift.

Here is one of my all time favorite things at Trader Joe’s:  The Spinach and Kale Greek Yogurt Dip.  I use it for dipping all my veggies.  I use it to make tuna salad.  I use it to dip chips.  I could just eat it with a spoon  – so good.  The counter lady uses it in her mashed potatoes which seems brilliantly delicious.

Spinach Dip on Whisk Together

Recipe:  Recently, I have been trying to add more vegetables into our diet.  To make them yummy and filling, I came up with this frittata with the produce we received in our Produce Basket.

Fiesta Salsa Frittata_2 on Whisk Together

This is one of my favorite new egg dishes.  After having some friends over, I couldn’t decide which one to make and made two kinds!  This is the first one and you can use any fajita combination ingredients you can find in the fridge or freezer.  Trader Joe’s makes this handy Bell Pepper Medley where everything is chopped and frozen in a big bag for $1.69.  Most of the time, the traffic light peppers are $2-3 here per package anyway.  So, it is handy and cheap and good for you 🙂

Fajita Frittata

Ingredients

  • 2 cups of a mixture of: yellow or red onion, green/red/yellow/orange bell peppers, fresh or frozen cut into strips
  • 1 jalapeno, diced with ribs and seeds removed
  • 2 cloves garlic, minced
  • 1 tsp. fajita seasoning (I used Wildtree or there is homemade or taco seasoning is similar)
  • 7 XL or 8 Large eggs
  • 1/4 cup shredded cheddar cheese
  • salt and pepper
  • 2 Tb. fresh cilantro

Instructions

  1. Preheat oven to 375 degrees.
  2. Spray a microwave safe 9" pie plate with cooking spray. Add onion and pepper mix with the jalapeno. Cover with a paper towel and microwave on high for about 2 minutes. Veggies should be hot and tender. Add garlic and stir.
  3. In a large bowl, whisk together the eggs. Add fajita seasoning, cheese, 1 tsp. kosher salt, and 1/2 tsp ground black pepper and whisk to combine. Pour the egg mixture onto the veggies.
  4. Put pie plate in oven for 30 minutes. Eggs should be set in the middle and not jiggle. Remove from oven and cool 5 minutes. Sprinkle cilantro on top. Slice and serve.
  5. Alternatively: If you don't have a glass pie plate, any microwave safe dish will work.
  6. Another Alternative: Preheat oven to broil setting. Over medium-high heat, cook onions and peppers in a oven safe, non stick, 10" saute pan. Add egg mixture. Cook on medium high heat for 4-5 minutes. Broil for 2-3 minutes or until eggs are set. Sprinkle cilantro on top to finish.
http://www.whisktogether.com/2015/02/20/fajita-frittata/

Fajita Frittata
serves 6

2 cups of a mixture of: yellow or red onion, green/red/yellow/orange bell peppers, fresh or frozen cut into strips
1 jalapeno, diced with ribs and seeds removed
2 cloves garlic, minced
1 tsp. fajita seasoning (I used Wildtree or there is homemade or taco seasoning is similar)
7 XL or 8 Large eggs
1/4 cup shredded cheddar cheese
salt and pepper
2 Tb. fresh cilantro

Preheat oven to 375 degrees.
Spray a microwave safe 9″ pie plate with cooking spray.  Add onion and pepper mix with the jalapeno.  Cover with a paper towel and microwave on high for about 2 minutes.  Veggies should be hot and tender.  Add garlic and stir.
In a large bowl, whisk together the eggs.  Add fajita seasoning, cheese, 1 tsp. kosher salt, and 1/2 tsp ground black pepper and whisk to combine.  Pour the egg mixture onto the veggies.
Put pie plate in oven for 30 minutes.  Eggs should be set in the middle and not jiggle.  Remove from oven and cool 5 minutes.  Sprinkle cilantro on top.  Slice and serve.
Alternatively:  If you don’t have a glass pie plate, any microwave safe dish will work.
Another Alternative:  Preheat oven to broil setting.  Over medium-high heat, cook onions and peppers in a oven safe, non stick, 10″ saute pan.  Add egg mixture.  Cook on medium high heat for 4-5 minutes.  Broil for 2-3 minutes or until eggs are set.  Sprinkle cilantro on top to finish.

Sausage Egg Muffins

Egg Sausage Muffins_2 on Whisk Together

Hope everyone had a GREAT Halloween!  Ours was a little chilly…. like 37 degrees and hands freezing chilly.  But the kids got their loot before 8pm, so they were all happy.

 

Egg Sausage Muffins on Whisk Together1

Recipe:  All buggers aside, this recipe is SUPER yummy, SUPER easy, SUPER healthy and Freezer Friendly.  How can you go wrong?  I make a bunch of these to freeze for later and put in the fridge for breakfast for the week.  Juliana loves them.  Maddox still doesn’t like scrambled eggs (weird, I know, but he loves tuna and used to eat garlic straight from the jar), so we left him out of the taste testing sample.  Be sure to change this up to your preferences or tastes.  The pork sausage could be turkey sausage or any breakfast meat.  The cheddar cheese could be swiss, gouda or anything else that tastes great with eggs.  The veggies could be bell peppers, chopped asparagus, corn, spinach, or really anything you had leftover from the night before could go into these.

These would work well in a mini muffin pan, too!  It is like a crustless quiche and fabulous for parties, brunches, breakfasts, or we even ate them for lunch.

 

Sausage Egg Muffins

Ingredients

  • 1/2-1 pound pork sausage (we used 1 lb.)
  • 12 eggs
  • 1/2 cup sliced leeks or chopped onions
  • 1/2 cup chopped bell pepper (optional)
  • 1 tsp. salt
  • 1/4 tsp. black pepper
  • 1/2 cup shredded cheddar cheese

Instructions

  1. Preheat oven to 350 degrees. Prep a 12 muffin pan with lots of cooking spray or cooking liners. Cook sausage until done and crumbled - about 10 minutes.
  2. In a great big bowl: beat the eggs until well mixed. Add veggies: onion, green peppers, salt and pepper. Stir in the cooked sausage and cheese.
  3. Divide the egg mixture between the muffin cups. They will fill about 2/3 of the way up.
  4. Bake for 25-35 minutes. The eggs should be cooked all the way through - use a toothpick to test doneness in the middle.
  5. Cool on wire rack. Remove from the pan after 10 minutes and eat. Or cool completely and stash in a ziplock bag in the fridge or freezer.
http://www.whisktogether.com/2014/11/04/sausage-egg-muffins/

Sausage Egg Muffins
serves 12

1/2-1 pound pork sausage (we used 1 lb.)
12 eggs
1/2 cup sliced leeks or chopped onions
1/2 cup chopped bell pepper (optional)
1 tsp. salt
1/4 tsp. black pepper
1/2 cup shredded cheddar cheese

1.  Preheat oven to 350 degrees.  Prep a 12 muffin pan with lots of cooking spray or cooking liners.  Cook sausage until done and crumbled – about 10 minutes.
2.  In a great big bowl:  beat the eggs until well mixed.  Add veggies:  onion, green peppers, salt and pepper.  Stir in the cooked sausage and cheese.
3.  Divide the egg mixture between the muffin cups.  They will fill about 2/3 of the way up.
4.  Bake for 25-35 minutes.  The eggs should be cooked all the way through – use a toothpick to test doneness in the middle.
5.  Cool on wire rack.  Remove from the pan after 10 minutes and eat.  Or cool completely and stash in a ziplock bag in the fridge or freezer.

Recipe adapted from allrecipes.com

Spinach Egg Casserole

Spinach Egg Casserole_2 on Whisk Together

 

Fast, fresh and easy Spinach Egg Casserole.  You don’t need to huge a loaf of carbs, I mean bread, for this casserole dish like many others.  It only requires a handful of ingredients to throw into the skillet.  Use a casserole dish, muffin pan, mini muffin pan, bar pan or whatever shape you want your eggs in!

Technically, this recipe is a frittata.  It uses a ton of spinach and you can leave some out if you like.  Spinach wilts down, but 1.25 lbs. of spinach is even a lot for me.  And I love spinach… when it is covered in other stuff 🙂

Why I like this recipe:
1.  Bake ahead and make breakfast for the week
2.  Lots of protein
3.  Lots of spinach – a super food
4.  I can freeze it unbaked.
5.  I can make it in different sizes like muffins, casserole dish, etc.
6.  I doubled the recipe once to fit into a 7×11 casserole dish.  The cooking on the stovetop was impossible, so the oven cooking time at the end must be 45-55 minutes.

Spinach Egg Casserole_1 on Whisk Together

Spinach Egg Casserole
serves 6

1 and 1/4 lbs. (625 grams) fresh baby spinach
2 Tb. olive oil
1 small onion, thinly sliced
4 cloves garlic, pressed or minced or finely chopped
salt and pepper
6 large or 5 extra large eggs
1/4 cup grated Parmesan cheese
pinch of cayenne pepper (optional)

1.  Preheat oven to 350 degrees.  Remove any large stems from the spinach.  Rough chop all but a handful of leaves.
2.  In a 8″ oven safe skillet, heat olive oil over medium-high heat until hot and shimmering.  Add onions.  Reduce heat to medium.  Cook until translucent.
3.  Add garlic and cook 30 seconds.
4.  Adding in batches, add chopped spinach to wilt it.  2-3 minutes.
5.  In a large bowl:  whisk together eggs, cheese and cayenne pepper.
6.  Once spinach is wilted, pour onto a paper plate covered with paper towels.  Squeeze out the excess moisture.  Stir this spinach mixture into the egg mixture.
7.  Add oil to skillet if it is NOT non-stick.  Or leave alone if it is non-stick.  Pour egg mixture back into the 8″ oven safe pan.  Cook the eggs about 5 minutes over medium heat.  Then, put the entire skillet into the oven for 8-9 minutes.  Eggs should be set in the center.

Recipe adapted from William Sonoma Blog

Protein Packed Oatmeal

Protein Packed Oatmeal by Whisk Together

Book/Life Update: Today at MOPS, we discussed the mommy wars and how we compare one another.  Sigh, I dunno.  I love some food blogs out there, but I know that they are full-time bloggers who really work at this.  I spend 30 minutes at most and would love to spend more taking perfect photos with the right accent pieces, those cute mini milk jars and striped straws with ombre everything.  But, this is all I have to give for now and I’m trying.  And I’m enough.  And just happy with that.

Recipe Update: I love oatmeal and I love eggs, so I cooked them together!  Now, you have to love eggy desserts and dishes to like this breakfast.  With a little brown sugar and bananas, I thought it was really tasty!  Plus, I get my choline and more protein from the egg, too!

I’m trying out Google Docs.  Here is the recipe in printable form.

Protein Packed Oatmeal
serves 1

1/2 cup old fashioned rolled oats
1 cup water
1 egg
add ins:  brown sugar, bananas, maple syrup, milk, fresh fruit, dried fruit, nuts, etc.

1.  Add your oats and water to a pot and bring to a boil.  Stir often so the oats don’t burn at the bottom.

2.  Cook for about 3 minutes and it will get thicker.

3.  Now, temper your egg first before putting a cold egg into a hot pot.  Or you’ll end up with scrambled eggs.  So, scramble your egg in a bowl.  Add a little of the hot oatmeal mixture into the egg and mix.  Add some more hot oatmeal mixture and mix it into the egg.  Do this a third time.

4.  Now put all that egg and oatmeal into the hot pot.  Stir and simmer for 5 minutes.

Now you can have your protein and whole grains!

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